Hard boil the eggs by placing them in a pot and covering them with cold water.
Remove the eggs from the pot and place them in an ice bath to cool.
Once cooled, peel the eggs and slice them in half lengthwise.
Scoop out the yolks into a bowl and mash them with mayonnaise, gochujang, rice vinegar, Dijon mustard, and salt until smooth.
Taste the mixture and adjust seasoning if necessary.
Spoon or pipe the mixture back into the egg whites.
Garnish with chopped chives or scallions and a sprinkle of toasted sesame seeds.
Serve immediately or chill for up to an hour before serving.
